Type what you have

Ingredients

• ✓ yellowfin tuna
• kosher salt
• black pepper
• bread crumb
• olive oil

Instructions

1. 1 With a sharp knife, cut tuna into 4 pieces for an appetizer portion, or 2 large pieces for a dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
2. 2 Season tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place tuna in the pan and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from the pan. Tuna will be very rare.
3. 3 Slice each piece into 1/4-inch thick slices, and fan out on a serving plate. Enjoy plain, or with condiments of your choice.

By ATOMICLUSH

Ingredients

• ✓ yellowfin tuna
• coconut milk
• cashew
• red onion
• serrano pepper
• cilantro
• ginger
• salt
• lime
• red pepper flakes

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ yellowfin tuna
• lemon
• onion
• apple
• belgian endive
• mayonnaise
• horseradish mustard
• honey
• soy sauce
• celery salt
• cayenne pepper

Instructions

1. 1 Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces.
2. 2 Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.

By Fabienne Riesen

Ingredients

• ✓ yellowfin tuna
• green bean
• red bell pepper
• onion
• mushroom
• shirataki noodle
• almond milk
• vegetable cream cheese
• seafood seasoning
• garlic powder
• black pepper

Instructions

1. 1 Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
2. 2 Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
3. 3 While mushrooms are cooking, drain and rinse noodles; set aside.
4. 4 Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
5. 5 Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

By Inez Quinn

Ingredients

• ✓ yellowfin tuna
• sushi rice
• water
• rice vinegar
• white sugar
• salt
• mayonnaise
• chile oil
• sesame oil
• sriracha sauce
• green onion
• nori
• avocado
• cucumber

Instructions

1. 1 Rinse rice in a strainer until water runs clear.
2. 2 Make the sushi rice: Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
3. 3 Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
4. 4 Prepare the sushi rolls: Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
5. 5 Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
6. 6 Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate.
7. 7 Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.

By yellowpairs ♥